Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Turnips: Place a pot on medium-high heat and add the boiling water with a little salt. Add the turnip cubes and cook for 15-20 minutes until tender. Drain, place in a bowl, add a knob of butter and mash with a potato masher. Leave to drain in a fine sieve to remove any excess water. Season with salt and pepper and set aside.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest, then cut into wedges.

Step 4

Swiss chard: Use a sharp knife to remove the stalks and slice into 2cm ribbons. Drizzle with olive oil and season with a squeeze of lemon and salt and pepper to taste.

Step 5

Meatballs: Squeeze out the mince from the beef bangers (sausages) and roll them into little meatballs (3 per banger). Place a large frying pan on high heat with a knob of butter and a drizzle of olive oil. When the pan is hot, add the meatballs and brown for 3-4 minutes, shaking the pan to make sure they brown evenly. Remove from the pan and set aside.

Step 6

Stew: Place a pan on a medium heat with a drizzle of olive oil and cook the leek with a little salt for 5 minutes until softened. Add 2/3 of the garlic, the nutmeg, chilli flakes (optional) and tomato paste and cook for 30 seconds before adding the tomatoes and the water (see quantity above for the stew). Season with salt and pepper and cook for 5 minutes until the tomatoes soften and the sauce thickens. Then add the meatballs back into the pan, with a splash of water (if necessary) and cook until the meatballs are cooked through – another 3-4 minutes. Season to taste.

Step 7

Herb salsa: Remove the mint leaves and chop finely. Mix together the coriander, mint, chilli (optional), lemon zest and the REST of the garlic.

Step 8

Serve the turnip mash topped with the stew and the herb salsa. Serve the Swiss chard on the side.